1, Anhui cuisine:
Anhui cuisine is Huizhou cuisine, not Anhui cuisine. Now anhui cuisine is called Anhui cuisine. Among them, the southern Anhui flavor is represented by Huizhou local dishes, which is the mainstream and origin of Huizhou cuisine. Huizhou cuisine takes Huizhou specialties as the main raw material, and on the basis of adopting traditional folk cooking techniques, it absorbs the skills of other cuisines and cooks local dishes with salty flavor.
2. Hunan cuisine:
Hunan cuisine, also known as Hunan cuisine, is one of the eight major Han cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three local flavors.
3. Fujian cuisine:
Fujian cuisine is one of the eight major cuisines in China, which is formed by the mixture of Han culture in the Central Plains and Fujian and Yue cultures. Originated in Fuzhou, based on Fuzhou cuisine, and then merged with the flavor dishes of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian.
4. Zhejiang cuisine:
Zhejiang cuisine is rich in Jiangnan characteristics, with a long history and a long history. It is a famous local cuisine in China. Zhejiang cuisine originated from Hemudu culture in Neolithic Age. The basic style of Zhejiang cuisine has been formed through the pioneering and accumulation of ancestors of Yue State, the maturity and stereotypes in Han and Tang Dynasties, the prosperity in Song and Yuan Dynasties and the development in Ming and Qing Dynasties.
5. Huaiyang cuisine:
Huaiyang cuisine is one of the four traditional cuisines in China, which originated in Yangzhou and Huai 'an. Cuisine is full of Huai and Yang characteristics. Most of the raw materials are aquatic products, and most of the Huaiyang cuisines are based on rivers and lakes, supported by top cooking techniques, with the original flavor as the best, the pursuit of wonderful harmony, and the appreciation of elegance and vulgarity without losing its elegance, especially the unique concept of harmony, precision, clarity and novelty.
6. Shandong cuisine:
Shandong cuisine is one of the eight traditional cuisines in China, with the longest history, the richest techniques and the most skillful skills, and it is the representative of the cooking culture in the Yellow River basin.
7. Sichuan cuisine:
Sichuan cuisine is one of the four traditional Han cuisines in China and one of the eight Chinese cuisines. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot.
8. Cantonese cuisine:
Cantonese cuisine originated from the Central Plains, and inherited the Central Plains diet style advocated by Confucius, so Cantonese cuisine is more complicated and meticulous. For example, the clay pot rice and roast suckling pig in Guangfu cuisine originated from the eight treasures of the Zhou Dynasty. Roasted goose originated from roast duck, a famous dish in the Song Dynasty. After dim sum spread from the Central Plains to Guangdong, it evolved into Cantonese dim sum such as shrimp dumplings, dry steaming and selling.